| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of formulation components, extraction of lemon balm with liquid carbon dioxide to separate corresponding miscella, cutting girasol, its drying in microwave field to residual moisture content of about 20 % at microwave field power, providing heating inside girasol pieces to temperature 80-90 °C for at least 1 hour, roasting, impregnating with separated miscella at simultaneous pressure increase, pressure reduction down to atmospheric with simultaneous freezing of girasol, crushing and mashing together with kvass loaves and hot water and triple digestion with separation of the liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, combined fermentation of kvass starter of yeast races M and C-2 and lactic acid bacteria races 11 and 13, blending with remaining sugar in form of white syrup, and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
